Side Items

Butternut Squash risotto with smoked mozzarella and Kale is for Side Dish.

Butternut Squash risotto with smoked mozzarella and Kale takes 10 minutes to prepare.

Butternut Squash risotto with smoked mozzarella and Kale takes 30 minutes to cook.

Butternut Squash risotto with smoked mozzarella and Kale makes 4 servings.

The ingredients for Butternut Squash risotto with smoked mozzarella and Kale are:

2 tbsp Kirkland Organic Extra Virgin Olive Oil
6 serving Green Onion (fresh-1 stalk) (shallots if you can get them)
1 cup Arborio Rice (Risotto Rice), Dry, Uncooked (by SAPOROUS)
4 cups (8 fl oz) Chicken Broth
2 cup, cubes Butternut Squash
1 cup, shredded smoked Mozzarella Cheese, whole milk
.5 cup, chopped Kale

Here is how you make Butternut Squash risotto with smoked mozzarella and Kale:

Take the butternut squash, cut in half, salt and pepper and placed in a lightly buttered microwave safe dish with about 1/4 cup of water, place in microwave for 8 min. Cover with wet paper towels. Check after cooking for softness. The squash should be soft all the way through. If it's not soft, cook a minute at a time, then let stand and check for softness. Once soft, mush or puree squash depending on your preference. I preferred pureed for a smoother texture in the Risotto.Heat the pan. Once warmed at the medium temperature, pour 1 tbs into the pan and the kale in. Lighly salt and pepper to taste kale until wilted. Remove from pan and reserve for later.While squash is cooking, chop onions or shallots. Place into the same pan on the medium heat. Pour 1 tbs of oil in the pan with the onions. Wilt the onions then add the rice. Cook the rice until the kernels are transparent. Being to add the chicken broth, at 1/2 cup intervals. Let the broth cook to a bubbling mixture before you add more broth. The process takes about 20 minutes. The mixture should be thick, but not too thick. Turn the heat down, mix in the kale, then fold in the squash, cheese. Once the cheese is melted, remove from heat.Serving Size:?Serving 4

The nutritional information for Butternut Squash risotto with smoked mozzarella and Kale is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 366.6

• Total Fat: 13.9 g
• Cholesterol: 27.1 mg
• Sodium: 1,143.8 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 4.6 g
• Protein: 11.4 g

The dietary needs meet for Butternut Squash risotto with smoked mozzarella and Kale is Low Fat